Start of Summer
I hope you all had a wonderful Memorial Day! I was able to enjoy more family time, the beautiful weather, and the unofficial start of summer with a great backyard BBQ yesterday. We made tons of food – BBQ ribs, pulled pork sandwiches, grilled veggies, roasted Vidalia onions, bean salad, marinated cucumbers, and potato salad! We had watermelon for dessert, and the Fruits of our Labor made another appearance, this time with patriotic strawberries and blueberries!
What kind of cookout would it be without a great potato salad? Now, I am a picky potato salad eater. I don’t like mayo and I don’t like bacon (I know, I’m crazy), which makes most potato salads unappealing to me. However, you can still get the flavors and ideas of a classic potato salad with a little creativity! Everyone loved this salad, and no one missed the mayo or the bacon! Try this recipe out for your next BBQ, and have fun playing with your favorite herbs. I chose dill because that is my grandma’s fave for potato salad, but use whatever you have on hand! You can also use red potatoes, but fingerling potatoes give a fun multi-colored look to the salad. Unfortunately, it is back to work for me so this post will be short, but at least the week will be short also!
Fingerling Potato and Asparagus Salad
4 lbs fingerling potatoes
3 cups asparagus pieces (about 1 inch long)
1 cup Greek yogurt
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
1 tbsp dried dill
salt and pepper to taste
Place fingerling potatoes in a large pot of cold, salted water. Bring to a boil, and then turn down heat and let cook until potatoes are tender. Cut potatoes into 1 inch rounds (or half moons if potatoes are thick). Quickly blanch the asparagus pieces and add to the potatoes. In a separate bowl, mix together the rest of the ingredients. Mix the yogurt into the potatoes until well coated (it is best to do this while the potatoes are still slightly warm so that the yogurt melts slightly to cover the salad). Season to taste with salt and pepper and refrigerate for 2-3 hours before serving.